Ensalada Catalana
By: Anonymous
Published: Friday, February 12, 2010 - 1:06am

Ingredients




1 medium eggplant
3 mediums green peppers
3 mediums onions
3 mediums tomatoes
2 cans artichoke hearts - (7 oz ea)
6 teaspoons olive oil
2 garlic cloves minced
cup chopped parsley
2 tablespoons capers in vinegar
teaspoon freshly-ground white pepper
teaspoon salt
2 lemons
1 hard-boiled egg

Preparation

1 Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion, and tomatoes in a covered dish and roast for 60 minutes. Allow the vegetables to cool to room temperature, then peel and remove all seeds. Slice the vegetables into strips and add the artichoke hearts. Set aside. 2 Heat 1 teaspoon of the olive oil in a small skillet and saute the garlic for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the lemons and add the juice to the remaining oil. Mix this well with the garlic; then pour over the vegetables. Toss gently to coat and refrigerate before serving. Garnish with sliced egg. 3 This recipe yields 18 servings. 4 Serving size: 1/2 cup.